The Green Crab Cookbook Discussion and Tasting

When:
Monday, Jul 08, 2019 7:00p -
8:30p

Where:
Trident Booksellers & Cafe
338 Newbury St.
Boston, MA 02115

EventScheduled OfflineEventAttendanceMode

Admission:
FREE

Categories:
Alcohol, Food, Social Good

Event website:
https://www.tridentbookscafe.com/event/green-crab-cookbook-discussion-and-tasting

Join Mary Parks (of the Green Crab R&D Project) and Thanh Thái (of Green Crab Café) as they discuss the delicious side of one of Massachusset’s most devastating invasive species.


For centuries, green crabs have been embedded within Venetian cuisine: served soft-shell or shucked for delicious caviar known as Masinette. Travel outside the Mediterranean and the crab has a very different reputation. This small crustacean has spread to nearly every continent on the globe and been hailed as one of the most destructive invasive species of all time.


Green crabs eat native shellfish species, outcompete local crabs, and destroy vital seagrass habitat when foraging for food. In turn, they threaten some of the world’s most valuable fisheries and vulnerable ecosystems. After discovering the crab had decimated New England soft-shell clam populations, conservationists began focusing on removal to mitigate
their invasive impact. That’s when a group of scientists and activists from the US and Canada landed on a new idea: what if we ate the problem?


*This reading and discussion will include a free cooking demo/tasting from the book!*


About the authors:


Mary Parks has a background in sustainable fisheries, developing underutilized and invasive species and leading environmental compliance programs for commercial seafood
companies. She hails from coastal Maine and first tried eating green crabs in 2005. Over a decade later, she helped found the Green Crab R&D Project, a nonprofit dedicated to green crab culinary development. Based in Boston, she now serves as the organization’s Executive Director.


Thanh Thái is a family nurse practitioner living in coastal New Hampshire. When she’s not seeing patients, she can be found harvesting green crabs and developing recipes. Thanh runs the blog Green Crab Cafe, which explores the vast culinary potential of the invasive crab through diverse recipes and tutorials.

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